In an attempt to embrace the Fall season and because I wanted something sweet, I decided to make my Soft Ginger Cookies.
Every time I make these cookies, both Dustin and I think, “There’s no way they are as good as we remember.” But, once we bite into the crunchy outside and taste the soft, delicious gingery inside, we are reminded of just how good they really are.
The candied ginger helps keep the cookies moist and a bit chewy while the cloves, nutmeg and cinnamon just wrap you up with comforting Fall flavors. Never heard of candied ginger? Oh, you’re in for a treat! These are quite possibly my favorite homemade cookies. Ever.
The recipe makes about 18-22 cookies, depending on how large you form the cookies. This time, it yielded 21 cookies. Guess how long it took us to eat all of them? Two days. Well…Jordan helped some, too…it wasn’t all Dustin and me. And, besides, ginger’s good for you, right? [crickets chirping]
I know it’s ridiculously early to even be thinking about the holidays, but these cookies make great holiday gifts, too. As Dustin put it earlier this week with a mouthful of soft ginger cookie, “These taste like Christmas.” So true, Dustin. So. True.
Originally, way back when Dustin asked me to make him ginger cookies, I was tentative, as I’m not a big fan of ginger snaps. I honestly didn’t expect to like them. I certainly didn’t expect them to be so soft and absolutely scrumptious. Every time I make them, I still have it in mind that I’m making them for Dustin — even though I happily devour just as many (if not more…shhhh!) as he does.
Soft Ginger Cookies
makes 18-22 cookies
2 1/4 cups bread flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. kosher salt
1 cup light brown sugar, lightly packed
1/4 cup plus 1-2 tsp. vegetable or canola oil, divided
1/3 cup molasses
1 egg, at room temperature
1-2 tbsp. water, divided
4 oz. crystallized ginger, chopped into very small pieces
granulated sugar, for rolling cookies
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger and kosher salt.
In another large bowl (or in the bowl of a stand mixer), beat together the brown sugar, oil and molasses on medium speed until smooth in texture, about 3-5 minutes. Turn the speed to low and add the egg, Beat for an additional minute until well combined. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an additional minute. At this time, if you find the mixture is too crumbly and needs moisture, add 1 tsp. oil and 1 tbsp. water and mix well. Add an additional tsp. oil and tbsp. water if necessary. Add the crystallized ginger and mix until well combined.
Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1 3/4-inch ball and then slightly flatten with your palm or fingers. You may need to wet your hands with a tiny amount of water to prevent sticking. Once flattened, press each side of the cookie into a small layer of granulated sugar in a shallow dish and then place cookie onto baking sheet.
Bake 9-13 minutes. The cookies will be cracked on top and soft inside. Don’t wait for the cookies to turn golden, as that will overcook them. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack to cool completely.